Vegetables have a lot of the micronutrients that keto and low carb diets are sometimes missing due to a reliance on protein and good fats. This dish of meaty Romano beans (Italian flat beans) and smashed cherry tomatoes is a perfect way to enjoy summer vegetables — easy and delicious!

Romano beans with smashed cherry tomatoes and grilled salmon
Romano beans with smashed cherry tomatoes

Why are Vegetables so Often Ignored and Excluded?

Why is it so difficult for most of us on a Low Carb diet to cook/make tasty vegetables?  I love the flavor of vegetables, but it is still hard for me to include them in daily meals!  I think the challenge revolves around two obstacles:

  1. Having to think about it:  Many of us grew up learning to cook with convenience foods (if we learned to cook at all).  Grilling meat has been a mainstay in most households so it is easy to do without looking at a recipe.  Making pasta is another one that doesn’t require a recipe.  Vegetables….now that requires a bit of thought.  How long do you cook them, what method, what spices to add, etc.?  If you didn’t grow up cooking vegetables, it is likely that the idea is attractive but the thought of looking up a recipe when our lives are so busy is less appealing.
  2. Prep Time:  Vegetables require washing and chopping.  While this isn’t really difficult, it is another step in that already hectic dinner-time rush.  Yet vegetables are very important to a healthy diet, whether your diet is low carb, high fat, or high protein.  So, one of my goals this year has been to try and make cooking vegetables as easy and mindless as possible.

Is it Really Necessary to Include Vegetables in a Low Carb or Keto diet?

Vegetables offer the micro-nutrients that you can’t always get from high protein or high fat diets.  Getting a good repertoire of veggies under your belt will give you the micro-nutrients you need without resorting to fruit.  Fruit can certainly be healthy (depending on what kind you are eating), but if you are interested in weight loss, fruit is considered “natures candy” and needs to be quite moderate.

The sugar in fruit (called fructose), can cause an insulin response in a very similar way of white processed sugar.  Berries are a bit of an exception here. Best to save most fruit for cheat days and stick with the veggies……if you want to lose weight that is.

Easy ways to add vegetables into a low-carb diet plan:

The easiest way I have incorporated vegetables into my diet has been by adding fresh spinach to my morning smoothie.  (Click here for the smoothie recipe).

Before I was hooked on smoothies I would often just microwave frozen spinach or broccoli for dinner and slather it with butter (sometimes adding a vinegar).  

Frozen veggies can be a great time-saver. They are generally flash frozen and have their nutrients intact, sometimes more than the older “fresh” vegetables you might find on the grocery shelf.

Italian Flat Beans vs. Regular Green Beans

Italian flat beans are also known as Romano beans. Another flat bean variety with similar taste and texture is the heirloom variety called Dragon’s Tongue. Flat beans differ from regular string green beans primarily in texture. They are considered “meatier” and they tend to soak up sauces and added flavors more.

Flat beans are also more difficult to find. They are not common in the grocery store and are infrequently found at farmers’ markets. They are easy to grow, so if you have a garden I would suggest growing your own. It has become the only kind of bean I grow in our garden these days. And beans are great for adding nitrogen back to the soil. Win-win!

Smashing Cherry Tomatoes – an Easy Sauté Addition

With a focus on “easy”, I decided to take advantage of all the cherry tomatoes that were coming out my ears.  I have the good fortune to live in the same area as Lynn Rosetta Casper, the well-known Italian cookbook author and radio personality.

She honors me every year by purchasing tomatoes from my farm booth at the St. Paul Farmers market and chatting with me about how she uses them.  I’m always amazed at the varieties she selects and one day when the big slicers were gone she picked up a bunch of cherry tomatoes.  She told me they’re actually quite good just mashed up and quickly made into a sauce.

Inspired by Lynn’s smashed cherry tomatoes, I mixed them with Italian flat beans and cooked them down to a tender, sauced vegetable side dish. I drizzled a shrub syrup over the dish at the end to enhance it even further, but the dish is wonderful without the shrub syrup addition. Use a dash of apple cider vinegar or fresh lemon juice at the end instead to give it the acid tang.

Flat Bean and Cherry Tomato Mash-up

Romano beans with smashed cherry tomatoes and grilled salmon
A saute of tender, meaty flat beans with an easy sauce of smashed cherry tomatoes makes a delicious Summer side dish
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Servings 4
Calories 165
Author dorothy stainbrook

Equipment

Ingredients

  • 2 tbsp Olive oil
  • 1 red onion sliced into thin slices
  • 2 lb Italian flat beans snapped into bite size pieces
  • 1 pint mixed cherry tomatoes Different varieties if available but simple red cherry tomatoes work fine
  • 1 tsp salt or to taste
  • 1 tbsp vinegar I used a shrub syrup, but any vinegar works

Instructions
 

  • Snap off any stems remaining on the beans and cut or break into about 2” lengths. Rinse beans with water.
  • In a large skillet, heat olive oil over med-high heat.  When oil is starting to get hot add the onion slices and cook over medium heat until caramelized (about 5 min.)
  • When onions are somewhat caramelized, add the beans and sauté for a few minutes to crisp the outside (don't burn them).
  • Add some water to cook the beans in to soften (I added about 1 1/2 cups but it depends on how many beans you have in your skillet – slightly cover them).  Cook this mixture down until the water has almost evaporated and the beans are soft (about 5-7 min).
  • Add the cherry tomatoes and mash into the mixture with a potato masher or a fork.  Cook until the mixture is heated through.
  • Season to your liking with salt and serve.  If you are using a shrub vinegar or another vinegar, just drizzle some over the finished dish and go ah-h-h-h.

Nutrition

Calories: 165kcalCarbohydrates: 23gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 602mgPotassium: 799mgFiber: 8gSugar: 12gVitamin A: 2550IUVitamin C: 46mgCalcium: 102mgIron: 3mg
Did you make this recipe?Please leave a comment on the blog or share it on Instagram! @dorothy_stainbrook_heathglen or tag #heathglen!

In a large skillet, heat up some olive oil over med-high heat.  When oil is starting to get hot add the onion slices and cook over medium heat until caramelized (about 5 min.)

When onions are somewhat caramelized, add the beans and sauté with the onions for a few minutes (don’t burn them).

Add some water to cook the beans in to soften (I added about 1 1/2 cups but it depends on how many beans you have in your skillet – slightly cover them).  Cook this mixture down until the water has almost evaporated and the beans are soft (about 5-7 min).

Add the cherry tomatoes and mash into the mixture with a potato masher or a fork.  Cook until the mixture is heated through.

Season to your liking with salt and serve.  If you are using a shrub vinegar or another vinegar, just drizzle some over the finished dish and go ah-h-h-h.

2 Comments

  1. Annie Riley on September 1, 2016 at 1:46 pm

    Where did you find the Romano beans? Can’t wait to try this recipe!

    • dorothy stainbrook on September 1, 2016 at 1:50 pm

      They were at St. Paul market in the middle shed about 1/2 way down on the opposite side of the aisle from me. I didn’t get her name, but I’ll be back Saturday for more. Be sure and tell her I sent you. They are really hard to find. I’ve been looking for them for a while!

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